Whole Poached Salmon. Whole poached salmon recipe, preparation time 20 minutes, cooking time 8-9 minutes, serves 6-8 people. Includes garnish suggestions.

Preparation Time: 20 minutes

Microwave Cooking Time: 8-9 minutes per 450g/1lb

Serves: 6-8 people

Ingredients:
1.Skg/3 1/2lb salmon, cleaned, with head and tail left on
Whole fresh herbs, such as dill or tarragon
Oil for brushing

Garnish
Lemon slices or wedges
Sliced cucumber
Fresh herbs

Wash the salmon and pat dry. Place fresh herbs inside the cavity of the fish and brush the skin on both sides with oil. Use foil to cover the thin end of the tail and the head to prevent overcooking. Cover the foil with several thicknesses of cling film/plastic wrap. Make an incision along the skin on either side of the dorsal fin to allow steam to escape so that the skin does not burst. Lay the fish flat on the turntable, if it will fit, or curve it to fit the shape of the turntable. If curving the fish, tie loosely with string to hold the shape. Cook 8-9 minutes per 450g/llb on LOW or DEFROST About halfway through the cooking time, uncover the head and tail and remove the string to allow the head and tail to cook through. To test the salmon to see if it is cooked, slip a sharp knife through one of the slits made on either side of the dorsal fin. If the blade passes through without resistance, the fish is cooked. Allow the fish to cool slightly and then peel away the skin carefully. Start at the dorsal fin with a sharp knife and carry on peeling with a round-bladed table knife which should slip easily between the skin and the flesh. Carefully transfer the fish to a serving plate, removing the herbs inside the cavity. Garnish with cucumber, lemon slices or wedges and fresh herbs to serve. Serve hot with new potatoes and hollandaise sauce or cold with mayonnaise and a green salad.